Short Ribs Braised In Pinot Noir

Preheat the oven to 350 degrees F.

Heat a Dutch oven over medium-high heat. Add half of the oil and 1 tablespoon of the butter.

Season the ribs with half the salt and with the pepper (as desired). Add the ribs to the Dutch oven in batches, turning to brown on all sides (about 3 minutes per side). Remove the ribs with tongs or a slotted spoon and set aside on a platter.

Add the remaining oil and 1 tablespoon butter to the Dutch oven. Reduce the heat to medium. Add the onion, carrot, celery, garlic, and remaining salt. Cook over medium heat, stirring, until the onions are soft and begin to caramelize (about 10 minutes).

Stir the wine, thyme, parsley sprigs, and bay leaf into the onion mixture. Bring to a boil then add the ribs. Cover.

Transfer the pan to the oven. Cook, covered, for 2 1/2 to 3 hours. Turn the ribs every 30 minutes. The ribs are done when the meat is very tender and falling off the bone.

Remove the ribs to a platter and set aside.

Strain the vegetables and liquid through a fine-mesh strainer into a large bowl, pressing down to extract as much liquid as possible. Skim any fat that floats to the top of the strained liquid.

Discard the solids and return the liquid to the Dutch oven. Bring the liquid to a boil then add the remaining butter, stirring to mix it.

Return the ribs to the pan along with half the chopped parsley. Let cook for about 5 minutes just to reheat the ribs and coat them in the buttery sauce. Serve the ribs garnished with the remaining parsley.